1) Place the 2 1/2 cups strawberries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Measure strawberries (you should have about 1 1/2 cups).

2) In a medium saucepan stir together Splenda, and gelatin. Stir in the blended strawberries and limeade or lemonade concentrate. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return mixture to the saucepan. Cook, stirring constantly over low heat about 3 minutes or until mixture is slightly thickened. Do not boil. Pour into a medium bowl; stir in tequila or orange juice. Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).

3) Meanwhile, cut half of the split ladyfingers in half crosswise; stand on end around the outside edge of a 9-inch tart pan with a removable bottom, or a 9-inch Springform pan. Arrange remaining split ladyfingers in the bottom of the pan. Drizzle the 2 tablespoons orange juice over the ladyfingers.

4) Fold whipped topping into strawberry mixture. Spoon into prepared pan. Cover and chill about 2 hours or until set. If desired, garnish with the sliced strawberries and mint.

Tip of the week: When cooking with liqueurs, use a cautious hand. Their concentrated flavor can easily overpower a dish. You should always remove a pan from the heat before stirring in a liqueur, and avoid letting the mixture sit too long before serving since the liqueur flavor dissipates quickly when exposed to heat and air.

Bob Robinson’s cookbooks are available at Accents and Western Auto in Conroe.